This Turkey Pumpkin Burrito with Black Beans recipe is a nutritious meal, high in protein and Vitamin A. Make with turkey leftovers or ground turkey.
Course Main Course
Cuisine American
Keyword pumpkin burrito, turkey pumpkin burrito
Prep Time 7 minutesminutes
Cook Time 12 minutesminutes
Total Time 19 minutesminutes
Servings 8
Calories 341kcal
Author Robin Gagnon
Ingredients
1tbsolive oil
1 ½cupsraw pumpkin cubed into bite size pieces *swap butternut squash if you like
½cupchopped Poblano pepperapprox. one pepper
½cuponionchopped
2clovesof garlicminced
1lb.ground turkeyor shredded leftover turkey
1tbs.paprika
1tbschili powder
½teaspooncumin
½teaspoonKosher salt
¼cupsalsa verde
½tbslime juice
3tbs.chopped fresh cilantro
8large flour tortillas
8slicescheddar cheeseor Monterey Jack
Instructions
Heat ½ tablespoon of oil in pan over med-high. Once hot add the pumpkin, peppers, onion and garlic. Saute until you get a little browning and pumpkin is cooked. Reserve to a bowl and set aside if using ground turkey. Leave in pan if using leftovers.
Put the remaining ½ tablespoon of oil in pan, then add the turkey. Break the meat up and fry until mostly cooked, add the paprika, chili powder, cumin and salt, and continue cooking until the turkey is fully cooked.If using leftover turkey, just toss it and the seasonings in. If it seems dry add a tablespoon or two of broth or water.
Add the vegetables back into the pan with the turkey. Stir in the salsa verde and lime juice, and continue stirring over the heat for a minute.
Add the cilantro, stir to mix evenly and take off burner.
Roll with a slice of cheese in large flour tortillas to make burritos.Also use filling in tacos, quesadillas, salads or anywhere else cooked ground meat would be suitable.